A delicious breakfast makes the day much happier. An alternative to bread is a crepe filled with cheese, tomato and oregano. It is light, tasty and goes well with coffee or juice. You can vary the filling. It also goes very well with a green salad for lunch.

Ingredients

• 1 egg
• 2 tablespoons of tapioca
• 1 pinch of pink salt
• 1 dash of olive oil
• 2 slices of fresh cheese, Minas or gouda
• 1 tablespoon cherry tomatoes
• Oregano to taste

Preparation method

• The ideal is to use tapioca starch, as it is already hydrated. It is not possible to make crepioca with granulated tapioca, pearls or dry flour. Slice the cherry tomatoes very thinly;
• In a bowl, place the egg (check that it is not spoiled), the tapioca and the salt. Mix well to incorporate all the ingredients;
• In a wide-bottomed frying pan, heat a dash of olive oil (leave the bottom well greased). Pour in the crepioca batter and cook over low heat until it starts to come away from the bottom of the pan (about 1 minute). Flip and brown the other side;
• On one side of the crepe, place two slices of fresh cheese (side by side). On top of the cheese, place the cherry tomato slices. Sprinkle with oregano (add a pinch of salt if desired). Cover the pan and cook for 1 or 2 minutes;
• Once the tomatoes have wilted, turn off the heat and fold the crepe in half (the side without filling on top of the side with filling). It’s ready!

  nutritional information (per 100g)

  16 calories
  7.5g proteins
  8g fats
  10g carbohydrates